
Is it bread, or is it cake? As the debate goes on, we can all agree that it is a great way to use up those extremely over-ripened bananas in your fruit bowl. This moist, sweet, cake-like quick bread is a great breakfast recipe or healthier substitute for some of your classic banana dessert options. Be sure to use the darkest, over-ripened bananas for this recipe, and be sure to sprinkle a layer of turbinado sugar onto the batter before baking to help maximize the sweet, almost caramel-like flavour!
Method
Caramelized Banana Bread 8 Steps
-
Step 1
Preheat oven to 350°F, and generously grease a 8.5” x 4.5” loaf pan, line with parchment, and sprinkle with a thin layer of turbinado sugar, set aside.
-
Step 2
In a large bowl, add unsalted butter and three bananas, and mash thoroughly with the back of a fork until completely smooth. Set one banana aside for garnish.
-
Step 3
Whisk in white sugar and dark brown sugar until well combined. Then add eggs in one at a time, and mix well.
-
Step 4
Add in the sour cream, vanilla extract, kosher salt and baking soda and stir until combined and smooth.
-
Step 5
Add in the all-purpose flour and stir with a spatula until the batter just comes together and no large flour pockets remain. If using semi-sweet chocolate chips or chopped nuts, add them in now, being careful not to over-mix.
-
Step 6
Pour the batter into the prepared loaf pan and smooth it out. Cut a banana lengthwise and place it cut side up on top of the batter. Sprinkle generously with remaining turbinado sugar.
-
Step 7
Bake in preheated oven for 45-55 minutes, until a toothpick inserted in the centre of the bread comes out clean.
-
Step 8
Cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.
Note: 2 Steps
-
Step 1
Banana bread can be kept in an air-tight container for up to 1 week in the fridge, or at room temperature for up to 4-5 days.
-
Step 2
A great reheating method is to pan fry it in butter until golden brown on both sides.